Cut 2 of the plantain into three pieces each and steam them. Once done, set aside to cool. Pulse the steamed plantain to form a paste.
Half cook the rice in water and drain it.
In a deep bottom vessel, bring 1 cup water to boil and add the jaggery. Let the jaggery melt. Strain it to remove impurities if any.
Transfer the strained syrup back to stove and add in the mashed plantain. Stir well to combine. In case the mashed plantain does not combine well with the jaggery syrup due to lumps, just pass it through a sieve and it will mix well.
Pour in the medium coconut milk extract and bring it to boil. Reduce the flame and add the half cooked rice along with the cardamom powder. Stir well to prevent it from sticking to the bottom.
Once the rice is cooked, pour in the thick milk extract. Bring it to boil and reduce the flame. Let it simmer for 2-3 minutes before you switch off.
In a separate skillet, add ghee and fry the cashew nuts till golden brown and raisins till puffed up. Add this to the pradhaman.
Cut 1 plantain into small chunks and stir fry them in ghee till the color just begins to change to brown. Pour this into the pradhaman along with the remaining ghee and give it a good stir. Serve it hot or cold as suiting your palette.
By Ria Samuel